Honey Pepper Chicken Mac and Cheese

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Introduction

If you’re craving creamy, cheesy mac and cheese with a twist, this Honey Pepper Chicken Mac and Cheese is the ultimate dish to try! Combining crispy honey-glazed chicken, a rich and velvety cheese sauce, and a touch of black pepper heat, this meal is an explosion of flavors in every bite.

Inspired by Applebee’s Honey Pepper Chicken Mac and Cheese, this homemade version is even better—more flavorful, more customizable, and made with fresh, high-quality ingredients. It’s perfect for weeknight dinners, special occasions, or anytime you need serious comfort food.

If you’re a fan of sweet and spicy combos, this dish will quickly become your new favorite. Pair it with a side salad or some buttery garlic bread for a restaurant-quality meal at home!

Ingredients

For the Crispy Chicken:

  • 2 chicken breasts, cut into bite-sized pieces
  • 1 cup buttermilk
  • 1 cup flour
  • ½ cup cornstarch
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 egg
  • 2 tablespoons milk
  • Vegetable oil, for frying

For the Honey Pepper Sauce:

  • ⅓ cup honey
  • 2 teaspoons black pepper
  • ½ teaspoon crushed red pepper flakes (optional, for extra heat)
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon butter

For the Mac and Cheese:

  • 12 ounces cavatappi (or elbow) pasta
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk (whole milk or half-and-half)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, grated
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika

For Garnish:

  • ½ cup bacon bits, crispy
  • ¼ cup green onions, chopped
  • Extra parmesan cheese (optional)

Directions

Step 1: Marinate the Chicken

  1. Place chicken pieces in a bowl and cover with buttermilk. Let it marinate for at least 30 minutes (or overnight for best results).

Step 2: Make the Crispy Chicken

  1. In a shallow bowl, whisk together flour, cornstarch, salt, pepper, paprika, and garlic powder.
  2. In a separate bowl, whisk together egg and milk.
  3. Remove chicken from the buttermilk, dredge in the flour mixture, then dip in the egg mixture, and coat again with flour for an extra crispy crust.
  4. Heat vegetable oil in a skillet to 350°F (175°C) and fry the chicken in batches for 3-4 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.

Step 3: Prepare the Honey Pepper Sauce

  1. In a small saucepan, melt butter over medium heat.
  2. Stir in honey, black pepper, crushed red pepper flakes, soy sauce, and apple cider vinegar.
  3. Simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
  4. Toss the crispy chicken in the honey pepper glaze, ensuring all pieces are coated.

Step 4: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add the cavatappi pasta and cook according to package instructions until al dente.
  3. Drain and set aside.

Step 5: Make the Cheese Sauce

  1. In a large saucepan, melt butter over medium heat.
  2. Stir in flour and cook for 1 minute, whisking constantly to form a roux.
  3. Slowly whisk in milk and heavy cream, stirring continuously until smooth.
  4. Add cheddar, mozzarella, and parmesan cheese, stirring until melted and creamy.
  5. Season with garlic powder, onion powder, black pepper, salt, and smoked paprika.
  6. Remove from heat and stir in the cooked pasta, coating it in the cheese sauce.

Step 6: Assemble and Serve

  1. Plate the mac and cheese in serving bowls or a casserole dish.
  2. Top with the honey pepper chicken and drizzle any extra sauce over the top.
  3. Sprinkle with crispy bacon bits, green onions, and extra parmesan cheese.
  4. Serve immediately and enjoy!

Servings and Timing

  • Servings: 4-6
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

Variations

  • Spicy Kick: Add more red pepper flakes or a dash of hot sauce to the honey glaze.
  • Vegetarian Option: Use crispy tofu or cauliflower instead of chicken.
  • Lighter Version: Bake or air-fry the chicken instead of frying it.
  • Cheese Blend: Swap in pepper jack, gouda, or gruyère for different flavor profiles.

Storage and Reheating

Storage:

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • The honey glaze may thicken in the fridge, so reheat gently to loosen it up.

Reheating:

  • Stovetop: Heat mac and cheese over low heat, adding a splash of milk to keep it creamy.
  • Oven: Bake at 350°F (175°C) for 10-15 minutes, covering with foil to prevent drying.
  • Microwave: Heat in 30-second intervals, stirring in between.

10 FAQs About Honey Pepper Chicken Mac and Cheese

  1. Can I use pre-cooked chicken?
    Yes! Toss rotisserie or frozen chicken tenders in the honey pepper sauce for a quick version.
  2. What’s the best pasta for this dish?
    Cavatappi, elbow, or shells work best because they hold the sauce well.
  3. Can I use store-bought honey glaze?
    Yes, but making your own adds more depth of flavor.
  4. How do I make it extra cheesy?
    Increase the cheese amount or add a scoop of cream cheese.
  5. Can I air-fry the chicken?
    Yes! Air-fry at 375°F for 12-15 minutes, flipping halfway.
  6. How do I make it gluten-free?
    Use gluten-free pasta and flour for dredging the chicken.
  7. What’s a good side dish for this meal?
    A fresh salad or steamed broccoli pairs perfectly.
  8. Can I make this ahead of time?
    Yes! Keep the mac and cheese, chicken, and glaze separate until serving.
  9. Is this dish kid-friendly?
    Yes! Omit the red pepper flakes for a milder flavor.
  10. What wine pairs well with this dish?
    A sweet Riesling or light Pinot Noir balances the flavors beautifully.

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